The time flies so fast, I already begin the fourth week of my internship. There is no boredom, all the time there appear some new tasks on the horizon. For instance, we have to prepare the meals for the team, that is, for the staff meals. Rene is very particular about that. He treats it as one of the most important of activities. Starting from today that is my task!
In Śródka , a district of Poznań, there are wonders happening. We already wrote about it in the Usta magazine. There is a food which we like, a truth and a spontaneity which in the gastronomy we value, interiors, which didn’t cost much but are delighting the eye more than the designed ones. And recently also appeared a pioneering way of serving the coffee. Beer coffee – a cold one, a strong one, a sparkling one. Perfect for the heat!
A miracle happened and we ate a good dinner on Żoliborz Warsaw’s district! Quickly served, in a nice interior, on the Polish tableware, vegan. Perfect!
A couple of years ago they came up with an idea to bake French Macarons in Warsaw. The idea proved to be successful and their cookies with remarkable tastes are drawing more and more attention. They started the new summer season with a new idea – the Natural ice-cream – the one they were searching for themselves.
When did the man learn to eat grains? When was the first mill made? What the number of the burn is, and what are the mysterious digits presented on flour wrappings? Which type is most searched for, and which one is the healthiest? In the second edition of Usta magazine we write about the flour, the grey eminence of our kitchens.
A family restaurant opened a few months ago on the Cracow ‘Ruczaj’ housing estate is one among few eating places in Cracow which in one hundred per cent become part of a localness trend, but without any blow. Probably that’s why the place quickly got the recognition among the natives of Cracow, craving for decent cuisine based on selected products and the simplicity.